Kitchen

The Boston Public Market Kitchen

The Kitchen at the Boston Public Market offers year-round programming that encourages a passion for regionally sourced food and appeals to a diverse audience.

The 3,200 square foot space, programmed by The Trustees of Reservations, will offer opportunities such as hands-on cooking demos, lectures, family activities, exercise classes, training and community events within the Boston Public Market.

The Kitchen is a gathering place for all to share and learn about the healthy bounty of Massachusetts. It is the center of community education, programming and interaction, featuring engaging workshops, programs, tours and events that are relevant and accessible to the Boston community.

As the largest private farm-land owner in the Commonwealth, The Trustees is committed to building a more sustainable food system through community supported agriculture (CSA), farm stands, pantry donation, “food by prescription” programs, day camps, cooking classes and community gardens. We look forward to bringing our experience and expertise in community programming to the Market by offering year-round educational opportunities for Market patrons.

Click here for a complete list of upcoming programs in The KITCHEN. Contact The KITCHEN at kitcheninfo@thetrustees.org or leave a message at 978-578-5867

  • Fresh, Fast and Delicious for Less w/ Project Bread

    Jul 27 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Jul 27
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: July 15 July 22 July 29 August 12 August 26 August 9 Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 18 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. July 15 | Strawberry Shortcake with Stillman's Farm Nothing screams summer more than strawberry shortcake on a hot summer afternoon. We are bringing a handmade version of this treat to your kids at The KITCHEN. Kids will choose a freshly baked biscuit from Somerville Bread Company, top them with ripe and juicy strawberries from Stillman’s Farm, and learn how to whip up freshly made, lightly sweetened whipped cream from Appleton Farms to finish their masterpiece July 22 | Spiralized Veggies with Stillman's Farm Learn how to spiralize your veggies! This hands-on class teaches kids how to turn seasonal veggies, like Stillman’s squash and zucchini, into tender and delicious veggie spaghetti using a veggie spiralizer. The finished spiralized veggies will be transformed into the perfect summer dish, as we top the noodles with a homemade basil pesto, blended up right on site. Teach your kids that veggies can be fun (and delicious!). July 29 | Peach Parfaits with Stillman's Farm It's stone-fruit season!! Celebrate all the juicy goodness with a peach class at The KITCHEN. We'll make peach parfaits with fresh peaches from Stillman's Farm, yogurt from Appleton Farms, and handmade granola. Kids will learn about different types of stone fruits, make their own sweet and salty granola, and will build their parfaits to enjoy after class. August 12 | Sunflowers with Siena Farms Visit Siena Farms in Sudbury and you'll be greeted by thousands of golden sunflowers! More than a beautiful flower, the sunflower plant has many uses including the seeds (edible), petals (dyes), leaves (edible!), and roots (medicinal). Similar to the sunflower plant, the Jeruselem artichoke has a beautiful golden flower and a delicious root that can be seasoned and roasted. Kids will learn about all about sunflowers and roast jeruselem artichokes with seaonal herbs and spices. August 26 | Veggie Sushi with Stillman's Farm Veggies are so versatile! One way to make them fun is to wrap them up into a colorful & flavorful sushi roll. Kids will get their hands dirty as they perfect their sushi rolling technique, rolling up fresh seasonal veggies from Stillman’s like asparagus, cucumber, and peppers tightly into their very own sushi roll. They will finish off their veggie sushi, with an easy, savory tamari dipping sauce. September 9 | All about Spices Learn about spices and flavors! This interactive workshop engages kids in games and tastings that introduce them to the science of flavors and aromas. Kids will learn about taste by experiencing various flavors and spices.  

    Jul 29
  • A Guide to Gluten-Free with Nutritionist Megan Faletra

    The KITCHEN at The Boston Public Market is proud to host Megan Faletra, Registered Dietitian Nutritionist and founder of The Well Essentials, for a wellness series dedicated to gluten free living. Megan was diagnosed with celiac disease several years ago and has since discovered how to flourish on a gluten free diet, while also eating locally and seasonally for total health and wellness. Each event in this series will cover different topics around going gluten free and also eating locally and seasonally sourcing from the farmers and artisans of the Boston Public Market. A Guide to Gluten-Free Saturday, July 29th 12:00-1:30 pm The KITCHEN at The Boston Public Market 100 Hanover Street, Boston MA July 29th, 12:00-1:30 pm | Gluten Free 101 "Gluten Free" may seem like just another diet trend to some, but for more than 20 million people in the USA who suffer from either celiac disease or non-celiac gluten sensitivity, following a gluten free diet may be the only solution to feeling better and leading a healthy life. In this beginners guide to going gluten free you will learn what gluten really is, why some people need to avoid it, and how to live a healthy life that is full of delicious foods and does not feel restricted. We will also discuss some of the basics of gluten free baking, and even make a simple yet delicious dessert for all attendees to try sourced from local ingredients from the Boston Public Market. Join experienced celiac disease and food allergy Registered Dietitian Megan Faletra, MS, MPH, RDN for an interactive look into the world of living and eating gluten free. Topics Covered: What Is Gluten Anyway? Celiac Disease vs. Non-Celiac Disease Gluten Sensitivity Foods To Avoid Foods To Include Sneaky Places That Gluten Hides Things To Think About For A Gluten Free Household Basics of Gluten Free Baking Strategies to Eating Out Gluten Free Gluten Free Should And Can Taste Good: Taste Test Gluten Free Dessert Q&A Session Megan Faletra, MS, MPH, RDN Megan Faletra is the Registered Dietitian Nutritionist and founder of The Well Essentials, where she is devoted to inspiring a personalized way of healthy living that supports a healthy body and environment. Megan holds a Master of Science in Nutrition and a Master of Public Health from Tufts University, and was clinically trained through Brigham and Women's Hospital. Her philosophy centers on creating a space in the conversation on health and nutrition that allows individuals to live with more intent and less out of habit. She aims to help others rethink their relationship with food, and how they choose to consume, and in doing so change the way they view health, and the food system around them. Megan has worked on nutrition and global health issues both domestically and abroad, and runs a private nutrition counseling practice here in Boston, MA.

    Jul 29
  • Mixology Class with Saxtons River Distillery

    Learn how to create craft cocktails using local spirits made right here in New England! Each cocktail will be made using Saxtons River Distillery liquors paired with fresh ingredients from Boston Public Market vendors to create signature flavors. The Mixology Class will be a step-by-step demonstration introducing proper mixology techniques that participants can then use at home. The class will be formatted as follows: The mixologist will discuss the spirits and the process of distilling, blending and aging Saxtons River spirits. The mixologist will then demonstrate proper mixology techniques and will discuss flavor profiles, pairing suggestions, and presentation. Next, the mixologist will demonstrate step-by-step cocktail building and will provide tips and tricks to creating a craft local cocktail. And finally, participants will get to sample each of the cocktails created and the group will discuss the different flavor profiles and how you can adapt those flavors to individual preferences. Along with the cocktails we will also be tasting locally-made bread from Somerville Bread Co. and Massachusetts cheeses from Appleton Farms. Dates: Saturday, July 29th | 5:30-7:00 pm About Saxtons River Distillery Saxtons River Distillery was founded in 2006 by Christian Stromberg. He started out in his barn in the small town of Saxtons River creating Sapling Maple Liqueur using a family recipe for a Lithuanian honey liqueur. We will be using several of their spirits during the Mixology Class. Sapling Maple Bourbon & Sapling Maple Rye Whiskies: Using locally sourced VT Maple Syrup, Christian truly created “VT in a bottle”. He then expanded his spirit line to include Sapling Maple Bourbon and Sapling Maple Rye whiskies. All three Sapling products are blended and aged to perfection. Three years in American #3 charred oak barrels for the bourbon, two for the rye and 3 months for the liqueur. Sapling uses only locally sourced, traditional wood fired dark VT Maple syrup from two local farmers or “sugarers”. Perc Coffee Liqueur: Christian then teamed with local coffee roasters Mocha Joe’s to create Perc Coffee Liqueur. This very unique coffee liqueur is very simply dark roasted cold brewed coffee, neutral spirit and pure cane sugar. Perc is smooth with a clean finish without any artificial flavorings, coloring or sweeteners. Christian wanted to let natural coffee shine through without the heavy, overly sweetened consistency that you find in other coffee liqueurs. Perfect for coffee cocktails as well as cooking with it’s all natural bold dark roasted coffee taste. Snowdrop Gin: Snowdrop Gin is Saxtons River Distillery’s newest release. Christian had always wanted to create a botanic American Dry gin. After three years of research and development, he and head distiller Ivan Hennessy found the perfect balance between flavor and smoothness. Snowdrop consists of eighteen botanic ingredients, it is also uniquely vacuum distilled. Vacuum distillation allows the temperature to be dropped in the still, so flavor isn’t boiled off. We create an atmospheric vacuum to draw the raw spirit through our ground botanics, capturing the flavors without any perfumey or overly floral notes. Snowdrop also has a very unique smooth finish, there isn’t the overly dry notes that people usually associate with gin.

    Jul 29
  • Farm-to-KITCHEN Cooking Class: Egyptian, Persian and Indian Flavors

    Variety is the spice of life! Learn how to cook new flavors at The KITCHEN at The Boston Public Market with a seasonal & local twist on the traditional flavors of Egyptian, Persian, and Indian cuisine at our Farm-to-KITCHEN Cooking class with Chef Alexis Daniels! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Farm-to-KITCHEN Cooking Classes Friday, June 2 | 6:00-8:00 pmThursday, July 13 | 6:00-8:00 pm Wednesday, August 2 | 6:00-8:00 pm Wednesday, August 9 | 6:00-8:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Friday, June 2 | 6:00-8:00 pm | Persian Flavors Kale, Fennel, and Citrus Salad with Basil and Toasted Nuts, using ingredients from Corner Stalk Farm and Q’s Nuts Chicken Thighs with Walnut and Pomegranate Sauce (Fesenjan) using poultry from Stillman’s Farm Persian Jeweled Rice with Dried Fruits (Polow) Fruit and honey featuring ingredients from Boston Honey Company We can accommodate for dairy-free, gluten-free, and vegetarian options. Please email kitcheninfo@thetrustees.org with requests. Thursday, July 6 | 6:00-8:00 pm | Indian Flavors Stuffed flatbread with Caramelized Onion and Herbs (Parantha) using ingredients from Siena Farm Red Lentils (Masoor Dal) with locally-grown tomatoes and onions Burnt Eggplant with Yogurt (Bhaingan) using ingredients from Appleton Farms Fruit and honey featuring ingredients from Boston Honey Company This menu is vegetarian and will feature varying levels of spiciness. Unfortunately, we cannot accommodate dairy-free requests. Gluten-free options will be available. Please email kitcheninfo@thetrustees.org with requests. Wednesday, August 2 | 6:00-8:00 pm | Egyptian Flavors Spring Salad with Peas, Feta, and Mint using ingredients from Stillman’s Farm and Appleton Farm Nella Pasta Pappardelle with Soft-Boiled Egg and Dukkah-Spiced Brown Butter using ingredients from Chestnut Farm Chocolate Hazelnut Baklava featuring Taza Chocolate and Q's Nuts This menu is vegetarian. Unfortunately, we cannot accommodate gluten-free or dairy-free requests. Please email kitcheninfo@thetrustees.org with requests. Wednesday, August 9 | 6:00-8:00 pm | Persian Flavors Kale, Fennel, and Citrus Salad with Basil and Toasted Nuts, using ingredients from Corner Stalk Farm and Q’s Nuts Chicken Thighs with Walnut and Pomegranate Sauce (Fesenjan) using fresh chicken from Stillman’s Farm Persian Jeweled Rice with Dried Fruits (Polow) Fruit and honey featuring the Boston Honey Company We can accommodate for dairy-free, gluten-free, and vegetarian options. Please email kitcheninfo@thetrustees.org with requests. Tickets: $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind! These days, she is Director of the East Boston YMCA’s Teaching Kitchen, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    Aug 2
  • Cancelled -- Fresh, Fast and Delicious for Less w/ Project Bread

    Aug 3 11:45AM-12:30PM and 1PM-1:45PM This event has been cancelled.

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Cancelled -- Fresh, Fast and Delicious for Less w/ Project Bread

    This event has been cancelled. Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Aug 3
  • Cooking on a Budget: SNAP-ED Nutrition Workshops

    Aug 4 10:30-11:30AM

    The KITCHEN at Boston Public Market is hosting FREE nutrition workshops w/ SNAP-ED Connection & UMASS Extension Nutrition Education Program. Attendees can try new and tasty recipes, learn to eat healthy while sticking to a budget, and get tips on how to keep yourself and your family healthy through smart choices. Sample workshop topics include: learning how to be a smart shopper, understanding MyPlate federal nutrition guidelines, and learning portion sizes.

    Participants also observe a demo and taste healthy recipes. Examples of recipes include:

    • Red pepper hummus
    • Sweet potato custard
    • Glazed Carrot coins
    • Pumpkin soup

    This FREE program is presented by the UMass Extension Nutrition Education Program. Please register so we can prepare enough food for the group.

    Summer dates include the following Fridays (10:30 am to 11:30 am):

    • July 7
    • August 4
    • September 8
    • September 15
    • September 22
    • September 29

    Email for more information: SNAP-Ed.Referrals@State.ma.us

    Cooking on a Budget: SNAP-ED Nutrition Workshops

    The KITCHEN at Boston Public Market is hosting FREE nutrition workshops w/ SNAP-ED Connection & UMASS Extension Nutrition Education Program. Attendees can try new and tasty recipes, learn to eat healthy while sticking to a budget, and get tips on how to keep yourself and your family healthy through smart choices. Sample workshop topics include: learning how to be a smart shopper, understanding MyPlate federal nutrition guidelines, and learning portion sizes. Participants also observe a demo and taste healthy recipes. Examples of recipes include: Red pepper hummus Sweet potato custard Glazed Carrot coins Pumpkin soup This FREE program is presented by the UMass Extension Nutrition Education Program. Please register so we can prepare enough food for the group. Summer dates include the following Fridays (10:30 am to 11:30 am): July 7 August 4 September 8 September 15 September 22 September 29 Email for more information: SNAP-Ed.Referrals@State.ma.us

    Aug 4
  • Farm-to-KITCHEN: Egyptian, Persian & Indian Flavors

    Variety is the spice of life! Learn how to cook new flavors at The KITCHEN at The Boston Public Market with a seasonal & local twist on the traditional flavors of Egyptian, Persian, and Indian cuisine at our Farm-to-KITCHEN Cooking class with Chef Alexis Daniels! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Farm-to-KITCHEN Cooking Classes Thursday, July 6 | 6:00-8:00 pm Thursday, July 13 | 6:00-8:00 pm Sunday, July 23 | 4:00-6:00 pm Wednesday, August 2 | 6:00-8:00 pm Sunday, August 6 | 4:00-6:00 pm Wednesday, August 9 | 6:00-8:00 pm The KITCHEN at The Boston Public Market100 Hanover Street, Boston Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Thursday, July 6 | 6:00-8:00 pm | Egyptian Flavors Spring Salad with Peas, Feta, and Mint using ingredients from Stillman’s Farm and Appleton Farm Nella Pasta Pappardelle with Soft-Boiled Egg and Dukkah-Spiced Brown Butter using ingredients from Chestnut Farm Chocolate Hazelnut Baklava featuring Taza Chocolate and Q's Nuts This menu is vegetarian. Unfortunately, we cannot accommodate gluten-free or dairy-free requests. Please email kitcheninfo@thetrustees.org with requests. Thursday, July 13 | 6:00-8:00 pm | Indian Flavors Stuffed flatbread with Caramelized Onion and Herbs (Parantha) using ingredients from Siena Farm Red Lentils (Masoor Dal) with locally-grown tomatoes and onions Burnt Eggplant with Yogurt (Bhaingan) using ingredients from Appleton Farms Fruit and honey featuring ingredients from Boston Honey Company This menu is vegetarian and will feature varying levels of spiciness. Unfortunately, we cannot accommodate dairy-free requests. Gluten-free options will be available. Please email kitcheninfo@thetrustees.org with requests. Sunday, July 23 | 4:00-6:00 pm | Persian Flavors Kale, Fennel, and Citrus Salad with Basil and Toasted Nuts, using ingredients from Corner Stalk Farm and Q’s Nuts Chicken Thighs with Walnut and Pomegranate Sauce (Fesenjan) using fresh chicken from Stillman’s Farm Persian Jeweled Rice with Dried Fruits (Polow) Fruit and honey featuring the Boston Honey Company We can accommodate for dairy-free, gluten-free, and vegetarian options. Please email kitcheninfo@thetrustees.org with requests. Wednesday, August 2 | 6:00-8:00 pm | Egyptian Flavors Spring Salad with Peas, Feta, and Mint using ingredients from Stillman’s Farm and Appleton Farm Nella Pasta Pappardelle with Soft-Boiled Egg and Dukkah-Spiced Brown Butter using ingredients from Chestnut Farm Chocolate Hazelnut Baklava featuring Taza Chocolate and Q's Nuts This menu is vegetarian. Unfortunately, we cannot accommodate gluten-free or dairy-free requests. Please email kitcheninfo@thetrustees.org with requests. Sunday, August 6 | 4:00-6:00 pm | Indian Flavors Stuffed flatbread with Caramelized Onion and Herbs (Parantha) using ingredients from Siena Farm Red Lentils (Masoor Dal) with locally-grown tomatoes and onions Burnt Eggplant with Yogurt (Bhaingan) using ingredients from Appleton Farms Fruit and honey featuring ingredients from Boston Honey Company This menu is vegetarian and will feature varying levels of spiciness. Unfortunately, we cannot accommodate dairy-free requests. Gluten-free options will be available. Please email kitcheninfo@thetrustees.org with requests. Wednesday, August 9 | 6:00-8:00 pm | Persian Flavors Kale, Fennel, and Citrus Salad with Basil and Toasted Nuts, using ingredients from Corner Stalk Farm and Q’s Nuts Chicken Thighs with Walnut and Pomegranate Sauce (Fesenjan) using fresh chicken from Stillman’s Farm Persian Jeweled Rice with Dried Fruits (Polow) Fruit and honey featuring the Boston Honey Company We can accommodate for dairy-free, gluten-free, and vegetarian options. Please email kitcheninfo@thetrustees.org with requests. Tickets: $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind! These days, she is Director of the East Boston YMCA’s Teaching Kitchen, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    Aug 6
  • Farm-to-KITCHEN Cooking Class: Egyptian, Persian and Indian Flavors

    Variety is the spice of life! Learn how to cook new flavors at The KITCHEN at The Boston Public Market with a seasonal & local twist on the traditional flavors of Egyptian, Persian, and Indian cuisine at our Farm-to-KITCHEN Cooking class with Chef Alexis Daniels! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Farm-to-KITCHEN Cooking Classes Friday, June 2 | 6:00-8:00 pmThursday, July 13 | 6:00-8:00 pm Wednesday, August 2 | 6:00-8:00 pm Wednesday, August 9 | 6:00-8:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Friday, June 2 | 6:00-8:00 pm | Persian Flavors Kale, Fennel, and Citrus Salad with Basil and Toasted Nuts, using ingredients from Corner Stalk Farm and Q’s Nuts Chicken Thighs with Walnut and Pomegranate Sauce (Fesenjan) using poultry from Stillman’s Farm Persian Jeweled Rice with Dried Fruits (Polow) Fruit and honey featuring ingredients from Boston Honey Company We can accommodate for dairy-free, gluten-free, and vegetarian options. Please email kitcheninfo@thetrustees.org with requests. Thursday, July 6 | 6:00-8:00 pm | Indian Flavors Stuffed flatbread with Caramelized Onion and Herbs (Parantha) using ingredients from Siena Farm Red Lentils (Masoor Dal) with locally-grown tomatoes and onions Burnt Eggplant with Yogurt (Bhaingan) using ingredients from Appleton Farms Fruit and honey featuring ingredients from Boston Honey Company This menu is vegetarian and will feature varying levels of spiciness. Unfortunately, we cannot accommodate dairy-free requests. Gluten-free options will be available. Please email kitcheninfo@thetrustees.org with requests. Wednesday, August 2 | 6:00-8:00 pm | Egyptian Flavors Spring Salad with Peas, Feta, and Mint using ingredients from Stillman’s Farm and Appleton Farm Nella Pasta Pappardelle with Soft-Boiled Egg and Dukkah-Spiced Brown Butter using ingredients from Chestnut Farm Chocolate Hazelnut Baklava featuring Taza Chocolate and Q's Nuts This menu is vegetarian. Unfortunately, we cannot accommodate gluten-free or dairy-free requests. Please email kitcheninfo@thetrustees.org with requests. Wednesday, August 9 | 6:00-8:00 pm | Persian Flavors Kale, Fennel, and Citrus Salad with Basil and Toasted Nuts, using ingredients from Corner Stalk Farm and Q’s Nuts Chicken Thighs with Walnut and Pomegranate Sauce (Fesenjan) using fresh chicken from Stillman’s Farm Persian Jeweled Rice with Dried Fruits (Polow) Fruit and honey featuring the Boston Honey Company We can accommodate for dairy-free, gluten-free, and vegetarian options. Please email kitcheninfo@thetrustees.org with requests. Tickets: $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind! These days, she is Director of the East Boston YMCA’s Teaching Kitchen, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    Aug 9
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Aug 10 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Aug 10
  • Eating New England

    When it comes to food, New Englanders have got it made. Our part of this world is home to some of the best locally-made beers, wine, mead, cider, cheese, meats, chocolate, nuts, pickles and other savory and sweet treats. What's the best way to explore this wide world of locally-made culinary delights? By tasting them, of course! Join professional foodie and author Adam Centamore for an evening getting to know your tasty neighbors. You'll eat amazing finger foods and sip succulent beverages from purveyors right here in Boston Public Market. Plus, you'll learn the basics of buying, storing, serving and pairing all your favorites. Each tasting experience is one hour long from 6:00-7:00 pm. We’ve got a magnificent line-up of food & beverage pairings: Friday, July 21 | Wine & CheeseLocal Wines from The Massachusetts Wine Shop and Cheeses from Appleton Farms. Fresh goat cheese with sparkling wine Bloomy-rinded cheese with Chardonnay Washed-rind cheese with Riesling or similar Alpine cheese with Rose Cheddar with Cabernet Sauvignon Friday, August 11 | Wine, Chocolate & Cheese Local Wines from The Massachusetts Wine Shop, Cheeses from Appleton Farms, and Chocolate from Taza Chocolate. Young goat cheese with Taza's coco besos coconut bar and Sauvignon Blanc Bloomy-rind cheese with Taza's vanilla disc and Chardonnay Cheddar with Taza's raspberry crunch bar and rose wine Alpine-style cheese with Taza's 60% dark chocolate bar and Blue cheese with Taza's 80% dark chocolate and Cabernet Sauvignon Friday, August 18 | Beer, Cheese & ChocolateLocal beers from Hopsters Alley, Cheeses from Appleton farms, and Chocolate from Taza Chocolate. Young goat cheese with wheat beer and Taza's coco besos coconut bar. Bloomy-rind (such as Moses Sleeper) with a raspberry beer and Taza's raspberry crunch bar. Alpine-style cheese with Saison beer (such as Ommegang Hennepin) and Taza's 60% dark bar. Cheddar with a nut brown ale and Taza's maple pecan bar. Great Hill Blue (or similar) with a porter and Taza's 80% dark chocolate or similar. Friday, August 25 | Beer & Cheese Local beers from Hopsters Alley and Cheese from Appleton Farms. Fresh goat cheese with Weissbier Bloomy-rinded cheese with Kolsch-styled beer Washed-rind cheese with Belgian ale Alpine-style cheese with Brown Ale Blue cheese with Porter or Stout Friday, September 8 | Beer, Cheese & ChocolateLocal beers from Hopsters Alley, Cheeses from Appleton farms, and Chocolate from Taza Chocolate. Young goat cheese with wheat beer and Taza's coco besos coconut bar. Bloomy-rind (such as Moses Sleeper) with a raspberry beer and Taza's raspberry crunch bar. Alpine-style cheese with Saison beer (such as Ommegang Hennepin) and Taza's 60% dark bar. Cheddar with a nut brown ale and Taza's maple pecan bar. Great Hill Blue (or similar) with a porter and Taza's 80% dark chocolate or similar. Tickets: Trustees Members $24, Non-Trustees Members $30. About Adam Adam Centamore is a professional wine & cheese educator and author who conducts private, public and corporate tastings throughout New England. He is certified through the Elizabeth Bishop Wine Program, and a member of the French Wine Society, the Society of Wine Educators, and American Cheese Society. He’s also the maître fromager for the Boston chapter of the Chevalier du Tastevin, a prestigious French wine society. His book, Tasting Wine & Cheese - An Insider's Guide to Mastering the Principles of Pairing, was a finalist for the IACP Cookbook of the Year award. Adam loves to eat, drink & learn!

    Aug 11
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: July 15 July 22 July 29 August 12 August 26 August 9 Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 18 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. July 15 | Strawberry Shortcake with Stillman's Farm Nothing screams summer more than strawberry shortcake on a hot summer afternoon. We are bringing a handmade version of this treat to your kids at The KITCHEN. Kids will choose a freshly baked biscuit from Somerville Bread Company, top them with ripe and juicy strawberries from Stillman’s Farm, and learn how to whip up freshly made, lightly sweetened whipped cream from Appleton Farms to finish their masterpiece July 22 | Spiralized Veggies with Stillman's Farm Learn how to spiralize your veggies! This hands-on class teaches kids how to turn seasonal veggies, like Stillman’s squash and zucchini, into tender and delicious veggie spaghetti using a veggie spiralizer. The finished spiralized veggies will be transformed into the perfect summer dish, as we top the noodles with a homemade basil pesto, blended up right on site. Teach your kids that veggies can be fun (and delicious!). July 29 | Peach Parfaits with Stillman's Farm It's stone-fruit season!! Celebrate all the juicy goodness with a peach class at The KITCHEN. We'll make peach parfaits with fresh peaches from Stillman's Farm, yogurt from Appleton Farms, and handmade granola. Kids will learn about different types of stone fruits, make their own sweet and salty granola, and will build their parfaits to enjoy after class. August 12 | Sunflowers with Siena Farms Visit Siena Farms in Sudbury and you'll be greeted by thousands of golden sunflowers! More than a beautiful flower, the sunflower plant has many uses including the seeds (edible), petals (dyes), leaves (edible!), and roots (medicinal). Similar to the sunflower plant, the Jeruselem artichoke has a beautiful golden flower and a delicious root that can be seasoned and roasted. Kids will learn about all about sunflowers and roast jeruselem artichokes with seaonal herbs and spices. August 26 | Veggie Sushi with Stillman's Farm Veggies are so versatile! One way to make them fun is to wrap them up into a colorful & flavorful sushi roll. Kids will get their hands dirty as they perfect their sushi rolling technique, rolling up fresh seasonal veggies from Stillman’s like asparagus, cucumber, and peppers tightly into their very own sushi roll. They will finish off their veggie sushi, with an easy, savory tamari dipping sauce. September 9 | All about Spices Learn about spices and flavors! This interactive workshop engages kids in games and tastings that introduce them to the science of flavors and aromas. Kids will learn about taste by experiencing various flavors and spices.  

    Aug 12
  • Farm-to-KITCHEN Cooking Classes: Eastie Farm Bounty - Handmade Ravioli

    Our friends at Eastie Farm are overflowing with fresh produce! We're partnering with them to bring you a farm-fresh handmade ravioli class to thrill your taste buds and celebrate summer in a whole new way. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market and Eastie Farm. Guided by Chef Alexis you’ll create THREE different ravioli varieties and sauces made with the freshest local ingredients. In addition to learning a new cooking style, you'll enjoy tastes ofthree local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Menu: Beet Ravioli with Feta and Summer Savory Lemon-Ricotta Ravioli with Walnut Pesto and Slow-Roasted Tomatoes Goat Cheese Ravioli with Blueberries, Arugula, and Tarragon Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking will be straight from The Boston Public Market and Eastie Farm, proving you can buy local, eat local and still achieve unique and vibrant flavors. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Please email kitcheninfo@thetrustees.org with any dietary preferences and we will try to accomodate you. Vegetarian options can be provided. Unfortunately, we can not accomodate gluten intolerances or allergies. About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind!  These days, she is Director of the East Boston YMCA’s Teaching Kitchen, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    Aug 12
  • Mixology Class with Saxtons River Distillery

    Learn how to create craft cocktails using local spirits made right here in New England! Each cocktail will be made using Saxtons River Distillery liquors paired with fresh ingredients from Boston Public Market vendors to create signature flavors. The Mixology Class will be a step-by-step demonstration introducing proper mixology techniques that participants can then use at home. The class will be formatted as follows: The mixologist will discuss the spirits and the process of distilling, blending and aging Saxtons River spirits. The mixologist will then demonstrate proper mixology techniques and will discuss flavor profiles, pairing suggestions, and presentation. Next, the mixologist will demonstrate step-by-step cocktail building and will provide tips and tricks to creating a craft local cocktail. And finally, participants will get to sample each of the cocktails created and the group will discuss the different flavor profiles and how you can adapt those flavors to individual preferences. Along with the cocktails we will also be tasting locally-made bread from Somerville Bread Co. and Massachusetts cheeses from Appleton Farms. Dates: Saturday, July 22th | 5:30-7:00 pm Saturday, August 12 | 5:30-7:00 pm Saturday, August 26th | 5:30-7:00 pm Saturday, September 23rd | 5:30-7:00 pm Saturday, October 28th | 5:30-7:00 pm Sunday, November 26 | 5:30-7:00 pm Saturday, December 16 | 5:30-7:00 pm Tickets: $28 per Trustees member and $35 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Saxtons River Distillery Saxtons River Distillery was founded in 2006 by Christian Stromberg. He started out in his barn in the small town of Saxtons River creating Sapling Maple Liqueur using a family recipe for a Lithuanian honey liqueur. We will be using several of their spirits during the Mixology Class. Sapling Maple Bourbon & Sapling Maple Rye Whiskies:Using locally sourced VT Maple Syrup, Christian truly created “VT in a bottle”. He then expanded his spirit line to include Sapling Maple Bourbon and Sapling Maple Rye whiskies. All three Sapling products are blended and aged to perfection. Three years in American #3 charred oak barrels for the bourbon, two for the rye and 3 months for the liqueur. Sapling uses only locally sourced, traditional wood fired dark VT Maple syrup from two local farmers or “sugarers”. Perc Coffee Liqueur: Christian then teamed with local coffee roasters Mocha Joe’s to create Perc Coffee Liqueur. This very unique coffee liqueur is very simply dark roasted cold brewed coffee, neutral spirit and pure cane sugar. Perc is smooth with a clean finish without any artificial flavorings, coloring or sweeteners. Christian wanted to let natural coffee shine through without the heavy, overly sweetened consistency that you find in other coffee liqueurs. Perfect for coffee cocktails as well as cooking with it’s all natural bold dark roasted coffee taste. Snowdrop Gin: Snowdrop Gin is Saxtons River Distillery’s newest release. Christian had always wanted to create a botanic American Dry gin. After three years of research and development, he and head distiller Ivan Hennessy found the perfect balance between flavor and smoothness. Snowdrop consists of eighteen botanic ingredients, it is also uniquely vacuum distilled. Vacuum distillation allows the temperature to be dropped in the still, so flavor isn’t boiled off. We create an atmospheric vacuum to draw the raw spirit through our ground botanics, capturing the flavors without any perfumey or overly floral notes. Snowdrop also has a very unique smooth finish, there isn’t the overly dry notes that people usually associate with gin.

    Aug 12
  • Pasta Making Workshop with Nella Pasta

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, one of the Nella Pasta founders will teach you how to make a pasta dough by hand, roll it into sheets, and learn dozens of different pasta shapes (inc. pappardelle, linguine, farfalle, strozzapretti, etc.). You will also create a seasonal dish with Nella’s handmade fettuccine and eat together at the communal table! We'll also send you home with the pasta you’ve created, plus a packet that includes a recipe for fresh pasta with lots of fun variation, serving suggestions, and the recipe for the dish we cook together. But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide small tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Nella Pasta-Making Workshop Sunday, August 13 Sunday, September 10 Sunday, October 15 Sunday, November 12 Sunday, December 10 4:00 - 6:00 PMThe KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org.

    Aug 13
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Aug 17 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Aug 17
  • Farm-to-KITCHEN Cooking Class: Summer in Tuscany & Florence

    When it comes to food, Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of Florintine and Tuscan Flavors at our Farm-to-KITCHEN hands-on cooking class! Lieza Dagher, Director of The KITCHEN, will lead this cooking class emphasizing the rustic recipes she learned while living right outside Florence in Tuscany, Italy for several years. She spent her time abroad exploring Italian markets, cooking with locals, and mastering traditional cooking techniques. Lieza's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop. Menu: Traditional Bruscetta featuring Corner Stalk Farm tomatoes and Somerville Bread Co. bagettes Savory mushroom Bruscetta featuring seasonal mushrooms and herbs from Siena Farms Fresh summer pesto with handmade Nella Pasta, seasonal vegetables, and roasted chicken from Chestnut Farms Creamy Panna Cotta made with farm-fresh Appleton Farms cream and seasonal fruit compote from Stillman's Farm Farm-to-KITCHEN Cooking ClassThursday, July 20 Thursday, August 17Thursday, August 246:00-8:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston In this combination demo and hands-on cooking class, Lieza will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.

    Aug 17
  • National Honeybees Day

    The Boston Honey Co. is celebrating National Honeybee Day with a FREE Local Honey Festival at The KITCHEN at The Boston Public Market. Join us as we showcase this sweet & healthy treat with a day full of fun events and learning activities. The day will include: Honey Extraction Demo Freshly Extracted Honey Sampling Food Sampling (foods made with our honey) Raffles Prizes Coloring activities for kids A talk about beefarming and the bee industry in Massachusetts Tickets are FREE and open to everyone and all ages!

    Aug 19
  • Bread Making Workshop with Somerville Bread Co.

    Calling all carb lovers! Ever wanted to know the secrets behind making fresh-baked bread at home? We’ve recruited the experts at Somerville Bread Co., the Boston Public Market’s organic artisan bread company, to lead a hands-on bread making workshop that will teach attendees the art of baking naturally-leavened bread in classic varieties. Many home cooks can be intimidated by the supposedly complicated process, but we’ll walk you through each step - from kneading to rising to pulling and shaping to baking. We’ll also explain the science and traditions underlying each step, so you’ll leave with the confidence to create masterful loaves of fresh bread in your own home. Bread Making Workshops June 4th, July 16, August 20, & September 24 4:00-6:00 pm The KITCHEN at the Boston Public Market 100 Hanover Street Boston, MA 02018 We’ll be focusing on one of Somerville Bread Co’s most popular bread varieties - either a classic rye bread or sourdough bread. However, while you work, Somerville Baking Co. will sample and describe different varieties of their artisan bread, which will be paired with local cheeses from Appleton Farms. At the end of the class, you’ll leave with a full understanding of how to make bread at home, plus a fresh loaf to take away with you. These classes will sell out quickly. Please purchase your ticket in advance. Costs: $36 per Trustees member and $45 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-50% off all classes in The KITCHEN. 

    Aug 20
  • 33rd Annual Massachusetts Tomato Contest

    Aug 22 9AM-2PM

    It’s TOMATO season! Learn more about how tomatoes are grown and all about the many different varieties at The KITCHEN in the Boston Public Market.  See commercial tomato growers being judged on the flavor, firmness/slicing quality, color, and shape of their tomatoes. After watching the contest, you’ll never buy bad tomatoes again!

    The contest is sponsored by the New England Vegetable and Berry Growers Association in cooperation with the Massachusetts Department of Agricultural Resources and Mass Farmers’ Markets.

    Schedule:

    • 9 am – 10:45 am: Registration of tomato entries
    • 11 am – 12 pm: Judging
    • 11 am – 1 pm: Sampling of tomatoes by the public, UMass Extension cooking demo & information tables
    • 1 pm – Award Presentation

    33rd Annual Massachusetts Tomato Contest

    It’s TOMATO season! Learn more about how tomatoes are grown and all about the many different varieties at The KITCHEN in the Boston Public Market.  See commercial tomato growers being judged on the flavor, firmness/slicing quality, color, and shape of their tomatoes. After watching the contest, you’ll never buy bad tomatoes again! The contest is sponsored by the New England Vegetable and Berry Growers Association in cooperation with the Massachusetts Department of Agricultural Resources and Mass Farmers’ Markets. Schedule: 9 am – 10:45 am: Registration of tomato entries 11 am – 12 pm: Judging 11 am – 1 pm: Sampling of tomatoes by the public, UMass Extension cooking demo & information tables 1 pm – Award Presentation

    Aug 22
  • Farm-to-KITCHEN Cooking Class: Summer in Tuscany

    When it comes to food, Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of Florintine and Tuscan Flavors at our Farm-to-KITCHEN hands-on cooking class! Lieza Dagher, Director of The KITCHEN, will lead this cooking class emphasizing the rustic recipes she learned while living right outside Florence in Tuscany, Italy for several years. She spent her time abroad exploring Italian markets, cooking with locals, and mastering traditional cooking techniques. Lieza's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop. Menu: Traditional Bruscetta featuring Corner Stalk Farm tomatoes and Somerville Bread Co. bagettes Savory mushroom Bruscetta featuring seasonal mushrooms and herbs from Siena Farms Fresh summer pesto with handmade Nella Pasta, seasonal vegetables, and roasted chicken from Chestnut Farms Creamy Panna Cotta made with farm-fresh Appleton Farms cream and seasonal fruit compote from Stillman's Farm Farm-to-KITCHEN Cooking ClassThursday, July 20 Thursday, August 17 Thursday, August 24 Thursday, September 76:00-8:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston In this combination demo and hands-on cooking class, Lieza will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.

    Aug 24
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Aug 24 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Aug 24
  • Mixology Class with Saxtons River Distillery

    Learn how to create craft cocktails using local spirits made right here in New England! Each cocktail will be made using Saxtons River Distillery liquors paired with fresh ingredients from Boston Public Market vendors to create signature flavors. The Mixology Class will be a step-by-step demonstration introducing proper mixology techniques that participants can then use at home. The class will be formatted as follows: The mixologist will discuss the spirits and the process of distilling, blending and aging Saxtons River spirits. The mixologist will then demonstrate proper mixology techniques and will discuss flavor profiles, pairing suggestions, and presentation. Next, the mixologist will demonstrate step-by-step cocktail building and will provide tips and tricks to creating a craft local cocktail. And finally, participants will get to sample each of the cocktails created and the group will discuss the different flavor profiles and how you can adapt those flavors to individual preferences. Along with the cocktails we will also be tasting locally-made bread from Somerville Bread Co. and Massachusetts cheeses from Appleton Farms. Dates: Saturday, July 22th | 5:30-7:00 pm Saturday, August 12 | 5:30-7:00 pm Saturday, August 26th | 5:30-7:00 pm Saturday, September 23rd | 5:30-7:00 pm Saturday, October 28th | 5:30-7:00 pm Sunday, November 26 | 5:30-7:00 pm Saturday, December 16 | 5:30-7:00 pm Tickets: $28 per Trustees member and $35 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Saxtons River Distillery Saxtons River Distillery was founded in 2006 by Christian Stromberg. He started out in his barn in the small town of Saxtons River creating Sapling Maple Liqueur using a family recipe for a Lithuanian honey liqueur. We will be using several of their spirits during the Mixology Class. Sapling Maple Bourbon & Sapling Maple Rye Whiskies:Using locally sourced VT Maple Syrup, Christian truly created “VT in a bottle”. He then expanded his spirit line to include Sapling Maple Bourbon and Sapling Maple Rye whiskies. All three Sapling products are blended and aged to perfection. Three years in American #3 charred oak barrels for the bourbon, two for the rye and 3 months for the liqueur. Sapling uses only locally sourced, traditional wood fired dark VT Maple syrup from two local farmers or “sugarers”. Perc Coffee Liqueur: Christian then teamed with local coffee roasters Mocha Joe’s to create Perc Coffee Liqueur. This very unique coffee liqueur is very simply dark roasted cold brewed coffee, neutral spirit and pure cane sugar. Perc is smooth with a clean finish without any artificial flavorings, coloring or sweeteners. Christian wanted to let natural coffee shine through without the heavy, overly sweetened consistency that you find in other coffee liqueurs. Perfect for coffee cocktails as well as cooking with it’s all natural bold dark roasted coffee taste. Snowdrop Gin: Snowdrop Gin is Saxtons River Distillery’s newest release. Christian had always wanted to create a botanic American Dry gin. After three years of research and development, he and head distiller Ivan Hennessy found the perfect balance between flavor and smoothness. Snowdrop consists of eighteen botanic ingredients, it is also uniquely vacuum distilled. Vacuum distillation allows the temperature to be dropped in the still, so flavor isn’t boiled off. We create an atmospheric vacuum to draw the raw spirit through our ground botanics, capturing the flavors without any perfumey or overly floral notes. Snowdrop also has a very unique smooth finish, there isn’t the overly dry notes that people usually associate with gin.

    Aug 26
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made. Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: July 15 July 22 July 29 August 12 August 26 August 9 Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 18 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. July 15 | Strawberry Shortcake with Stillman's Farm Nothing screams summer more than strawberry shortcake on a hot summer afternoon. We are bringing a handmade version of this treat to your kids at The KITCHEN. Kids will choose a freshly baked biscuit from Somerville Bread Company, top them with ripe and juicy strawberries from Stillman’s Farm, and learn how to whip up freshly made, lightly sweetened whipped cream from Appleton Farms to finish their masterpiece July 22 | Spiralized Veggies with Stillman's Farm Learn how to spiralize your veggies! This hands-on class teaches kids how to turn seasonal veggies, like Stillman’s squash and zucchini, into tender and delicious veggie spaghetti using a veggie spiralizer. The finished spiralized veggies will be transformed into the perfect summer dish, as we top the noodles with a homemade basil pesto, blended up right on site. Teach your kids that veggies can be fun (and delicious!). July 29 | Peach Parfaits with Stillman's Farm It's stone-fruit season!! Celebrate all the juicy goodness with a peach class at The KITCHEN. We'll make peach parfaits with fresh peaches from Stillman's Farm, yogurt from Appleton Farms, and handmade granola. Kids will learn about different types of stone fruits, make their own sweet and salty granola, and will build their parfaits to enjoy after class. August 12 | Sunflowers with Siena Farms Visit Siena Farms in Sudbury and you'll be greeted by thousands of golden sunflowers! More than a beautiful flower, the sunflower plant has many uses including the seeds (edible), petals (dyes), leaves (edible!), and roots (medicinal). Similar to the sunflower plant, the Jeruselem artichoke has a beautiful golden flower and a delicious root that can be seasoned and roasted. Kids will learn about all about sunflowers and roast jeruselem artichokes with seaonal herbs and spices. August 26 | Veggie Sushi with Stillman's Farm Veggies are so versatile! One way to make them fun is to wrap them up into a colorful & flavorful sushi roll. Kids will get their hands dirty as they perfect their sushi rolling technique, rolling up fresh seasonal veggies from Stillman’s like asparagus, cucumber, and peppers tightly into their very own sushi roll. They will finish off their veggie sushi, with an easy, savory tamari dipping sauce. September 9 | All about Spices Learn about spices and flavors! This interactive workshop engages kids in games and tastings that introduce them to the science of flavors and aromas. Kids will learn about taste by experiencing various flavors and spices.  

    Aug 26
  • Fermentation Festival

    Boston Ferments is holding their fifth annual Fermentation Festival in The KITCHEN on Sunday, August 27th from 10am-4pm! Like previous Fermentation Fests, this year will be a *free* tour de fermentation composed of dozens of speakers, demos, small fermenting businesses & authors.  One centerpiece of the fest will be our free communal crowd-sourced #KrautMob (sponsored by Boston Organics!) here everyone will be invited to make sauerkraut together under the guidance of local fermentation experts. More information posted soon!

    Aug 27
  • "Aw Shucks" Raw Bar Workshop with Red's Best

    Join us in The KITCHEN at the Boston Public Market for a culinary experience that celebrates New England fishermen and seafood and Massachusetts wineries. This event is hosted in partnership with Red's Best and will be paired with wine tastings from the Massachusetts Wine Shop. “Aw, Shucks” Hands-on Raw Bar combines two of our favorite things: fresh shellfish and wine. Red’s Best will supply their fresh, local and sustainably-caught oysters, clams, and a variety of seasonal shellfish. One of their expert shuckers and seafood aficionados will guide participants through a shucking lesson. Everyone will get eat their fill of these raw delicious and will add “oyster shucking” to their list of new skills! While you’re tasting the finest bivalves New England has to offer, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries. Hands-on Raw Bar with Red's Best Thursday, August 31 6:00-7:30 pm The KITCHEN at The Boston Public Market 100 Hanover Street, Boston This is a hands-on class, so prepare to get your hands dirty! Book tickets soon as this popular class will sell out. Cost is $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.

    Aug 31
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Aug 31 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Aug 31
  • Cooking on a Budget: SNAP-ED Nutrition Workshops

    The KITCHEN at Boston Public Market is hosting FREE nutrition workshops where you can try new and tasty recipes, learn to eat healthy while sticking to a budget, and get tips on how to get healthy through smart choices. Sample workshop topics include: learning how to be a smart shopper, understanding MyPlate federal nutrition guidelines, and learning portion sizes. Participants also observe a demo and taste healthy recipes. Examples of recipes include: Red pepper hummus Sweet potato custard Glazed Carrot coins Pumpkin soup This FREE program is presented by the UMass Extension Nutrition Education Program. No registration needed - all are welcome! Dates include the following Fridays (10:30 am to 11:30 am): August 4 September 1 October 6 November 3 December 1 Email for more information: SNAP-Ed.Referrals@State.ma.us

    Sep 1
  • Boston Wine School Tasting Series

    The KITCHEN at Boston Public Market is teaming up with The Boston Wine School to provide fun and educational wine tasting classes. Each class is small and interactive, with tastings of at least six different wines and pairings with cheese and other small bites from the Boston Public Market. Boston Wine School experts will lead the classes, weaving together stories about the wine origins, scientific facts about why each wine tastes different based on where the grapes are grown, and advice on how to pair with different types of foods to enhance the flavor sensations. For more information, please visit: https://bostonwineschool.com/ Classes are small - ranging from 12 to 24 people per class. Each class runs for two hours. Fall Schedule: Wednesday, September 6 | 6-8 pm Saturday, September 9 | 4-6 pm Sunday, September 17 | 4-6 pm Saturday, October 7 | 4-6 pm Friday, October 20 | 6-8 pm Sunday, October 22 | 4-6 pm Saturday, November 4 | 4-6 pm Saturday, November 18 | 4-6 pm Saturday, December 2 | 4-6 pm Saturday, December 23 | 4-6 pm

    Sep 6
  • Boston Wine School Tasting Series

    The KITCHEN at Boston Public Market is teaming up with The Boston Wine School to provide fun and educational wine tasting classes. Each class is small and interactive, with tastings of at least six different wines and pairings with cheese and other small bites from the Boston Public Market. Boston Wine School experts will lead the classes, weaving together stories about the wine origins, scientific facts about why each wine tastes different based on where the grapes are grown, and advice on how to pair with different types of foods to enhance the flavor sensations. For more information, please visit: https://bostonwineschool.com/ Classes are small - ranging from 12 to 24 people per class. Each class runs for two hours. Fall Schedule: Wednesday, September 6 | 6-8 pm Saturday, September 9 | 4-6 pm Sunday, September 17 | 4-6 pm Saturday, October 7 | 4-6 pm Friday, October 20 | 6-8 pm Sunday, October 22 | 4-6 pm Saturday, November 4 | 4-6 pm Saturday, November 18 | 4-6 pm Saturday, December 2 | 4-6 pm Saturday, December 23 | 4-6 pm

    Sep 6

Trustees

The Trustees of Reservations is a non-profit land conservation and historic preservation organization dedicated to preserving natural and historical places in the Commonwealth of Massachusetts.